Wine Lover's Cookbook, WOW

[SusanL]

Peggy, what a great cookbook! I am going to try the Risotto with Squash, Oyster Mushrooms, and Peppered Jack Cheese this week! Do you think that the fat is too high in this recipe? (p. 111) Both DH and I are really trying hard to lose the last few pounds and then I go and buy this wonderful book!! Every recipe looks great and the parings with wine is a great idea!!

[Peggy]

Susan,

So glad you like the cookbook! I just checked out that recipe and it does look good. The recipes certainly aren't "light" but I don't think they are any worse than other cookbooks. I cook from it for special dinners when I am not concerned about calories and fat. We all need a treat once in awhile, right?! http://www.cookinglight.com/bbs/biggrin.gif

Please post your review of the recipe after you make it. Would love to hear how it came out! Tonight I'm finally going to make the Herb and Spice Roasted Cornish Game Hens.

Bon Appetit!

Peggy

[This message has been edited by Peggy (edited 06-14-2001).]

[SusanL]

Peggy, I truly appreciate the recommendation for this book!I plan to make the recipe sometime this week/end, but will post. I will make it as our entree, then I don't worry about the fat/calories!!
How were the Cornish Game Hens? That recipe looks divine. Unfortunately DH HATES game hens. He doesn't like bones...But when he goes away on his next business trip, you know what I will be eating...

[This message has been edited by SusanL (edited 06-14-2001).]

[Peggy]

Susan,

The cornish hens were very good! I would recommend basting them as they cook because mine started getting dried out. The periodic basting really helped keep them moist. The end result was delicious! I had expected the mustards to come through with a stronger flavor but they were more subtle than expected. My DH loves cornish hens so we have them frequently. I'm sure I will repeat this recipe in the future.

I look forward to seeing your risotto review!

Peggy

[crazycook]

Hi Peggy, I have to extend a *BIG HUG* and thank you to you, first of all from my brother and then from myself and the rest of the family. http://www.cookinglight.com/bbs/smile.gif That recipe for the New York Steaks with Gorgonzola-Walnut "Butter" and Minted Tabbouleh was pure ecstasy! Too funny when the dinner table guests are speechless and the only sounds made are almost embarrassing--especially in the presence of children http://www.cookinglight.com/bbs/eek.gif LOL! Speaking of the children, both my niece and nephew(which I figured would only eat a small portion of their very large steaks) finished off their steaks, plus shared an extra steak I cooked for my missing children(as a result my children missed out on a taste test--no problem, as I will definitely be repeating this recipe!)

I didn't make the tabbouleh this time, however, as I had other sides planned. I had 8 very large ribeye steaks so I doubled the marinade and added some garlic to the mixture(we all LOVE garlic and I didn't think it would compromise the recipe). I let the steaks marinate for 24 hours. The ribeye is already a very tender and juicy cut of beef, but with the marinade they were like butter to cut and soooooooo juicy and even more tasty! The gorgonzola-walnut "butter" was a very nice complement to the steaks. It makes quite a bit, although I did add about 2 tablespoons of salted butter to the mixture as well. I've frozen the balance for a future use. My experience with this type of steak "butter" is that they keep very well if properly wrapped. I just thaw them in the refrigerator when I'm ready to use them again.
Oh Peggy! You would have rolled your eyes and giggled I'm sure if you saw me in the liqour store trying to find a Cabernet Sauvignon. I didn't even know if this was a red or white wine. LOL! (Now I know that red is usually recommended for beef and white is usually paired with chicken and fish--right???--but still--LOL!) I should have asked for a recommendation! I put on my trusty glasses and off I went down each aisle of wines both red and white looking for the name on the bottle. Then confusion set in--which country? France? Italy? Australian? Chile? LOL! Well...I went with the bottle that spoke to me--(well..the nickname is "crazycook" afterall!) I settled on a French Cabernet Sauvignon. "Michel Picard" 1999. How did I do??

We enjoyed the wine. It is a bit drier than what I am used to--but then again--we've already established that a connoisseur of wine I most definitely am not! I have so much to learn! LOL!

Once again thank you for sharing the recipe. I've checked our local Chapters for the book and it will have to be ordered in. I'm looking forward to getting my own copy. http://www.cookinglight.com/bbs/smile.gif

[Peggy]

crazycook,

I'm so glad that the recipe worked out well for you! It is my current favorite from this fantastic cookbook. It sounds like you had lots of fun exploring the wine aisles! http://www.cookinglight.com/bbs/biggrin.gif Personally, I find that the same varietal of wine (ie. Cabernet Sauvignon) can be very different when produced in different countries. You just have to keep experimenting until you discover what YOU like. Try to attend some wine tastings, if they have any where you live. That will give you a general idea of your likes/dislikes.

Thanks for the post. It made my day!

Peggy

[SusanL]

Peggy, I am still working on the Risotto recipe, I really hope tomorrow night! Plan to go to the store tomorrow morning, I need the time at night to prepare it and have been too busy, so I have quickly made dinners. I have my fingers crossed!! I agree, what a WONDERFUL cookbook, thanks! (My mom has her eyes on it, I know that when we go away for our trip, I will have to lend it to her, otherwise, she'll just borrow it when she checks in on the house and cat.

[Laura B]

Because of this thread and a previous one, I could not resist buying The Wine Lover's Cookbook. It just arrived today. I am so very impressed with this book and cannot wait to learn more about food and wine pairing and try many of the mouth-watering recipes. Thank you, Peggy, for recommending this!

[Peggy]

Laura B,

You are very welcome! Please post reviews for recipes you have tried...good and bad. I'm sure all of us that own the cookbook will appreciate hearing from you!

Enjoy!

Peggy